African Hot Clam Dip Recipe

Serves/Makes: 8 - 12

Ingredients:

  • 2 cups minced clams, drained (reserve 1/4 cup clam juice)
  • 8 ounces cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1/4 cup whipping cream
  • 1/8 teaspoon dry mustard
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1 round crusty bread, at least 8 inches in diameter
How to cook African Hot Clam Dip:
  • Preheat oven to 250°F (120°C).
  • Cut off top of the bread and scoop out the inside. Reserve bread pieces for dipping.
  • Combine all remaining ingredients and pour into bread shell.
  • Replace top and tightly wrap in foil. Place wrapped bread in a pie plate, and bake for approximately 2 1/2 hours.
  • Serve hot with pieces of the scooped-out bread. If the bottom three-quarters of the bread remains wrapped in foil, the dip will stay hot for 1 hour.

Note:

The African Hot Clam Dip recipe easy to prepare and so good!


This recipe for African Hot Clam Dip serves/makes: 8 - 12

The African Hot Clam Dip recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: African (more African recipes)

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